How to make goat meat delicious and how to stew goat meat

Goat stew with carrots.

Ingredients: 500 grams of goat meat, 50 grams of cream, 2 medium carrots, 3 medium potatoes, 2 onions, 50 grams of tender bean pods, 30 grams of goji berries, flour, pepper, fine salt to taste.

1.Cut the goat meat into 3 4 cm cubes, sprinkle with salt and pepper, and sprinkle with some flour.

And. 2.Cut the carrots into 1 cm cubes. Slice the potatoes. Cut the pods into 3 cm long pieces. Slice the onion and set aside.

3.Bring the cream to a boil and sauté the goat meat cubes until brown. Then add a little sliced onion to the sauté.

4.Put 4 bowls of hot water in the pot, add the goji berries, cover and bring to a boil. After boiling, switch to very weak.

Simmer for 2 hours.

5.In the process of boiling and stewing the goji berries, add the carrots, potatoes, beans and beans in the order in which they are added.

Onions. 6.Add salt 20 minutes before the carrots and other ingredients are cooked, and mix with 3 tablespoons of flour to make a paste and put them in the soup to make the soup thick.

7.Before removing from heat, adjust the flavor 1 more time, and add various condiments as you like.

Is it a goat leg, or a goat belly, which part? Each part is cooked differently!

Step 1: Wash the lamb;

Step 2Put the large pieces of lamb in a pot under cold water and bring to a boil over the heat;

Step 3: After boiling, there will be blood foam floating, skim off, and boil for about 3 minutes to remove it;

Step 4: Rinse off the remaining foam on the meat with warm water and cut it into pieces of suitable size;

Step 5Put the sliced mutton pieces into the casserole, put in the sliced ginger, the compound seasoning for the stew, and pour in the rice wine and light soy sauce. You can pour a little more rice wine, I poured a small half bottle. It can also be replaced with cooking wine, but I personally prefer to use rice wine to make mutton;

Step 6: Add water and submerge the ingredients in the pot. If you want to simmer for a longer time, you can add a little more water. Add enough at one time, it is not suitable to add water during the cooking process;

Step 7: Cover the casserole;

Step 8: Put the casserole on the stove, **, and bring to a boil over high heat;

Step 9: After boiling over high heat, keep the heat high for about 10 minutes, then turn to medium-low heat and simmer for about 35 minutes;

Step 10 When the time is up, open the lid and take a look, the mutton in the pot has already tasted at this time;

Step 11: Peel the white radish and cut it into hob pieces;

Step 12Put the chopped white radish pieces into a casserole and bring to a boil over high heat; Turn to medium-low heat and cook for 5 minutes, then open the lid and add an appropriate amount of salt to taste;

Step 13 Open the lid of the casserole, reduce the juice on high heat, and put a few pieces of rock sugar into it, which can help collect the juice and improve the flavor; When you see that the soup in the casserole is decreasing, you can turn off the heat;

Step 14: A fragrant lamb stew with radish is out of the pot.

Step 15 This dish made in Kunbo casserole, the mutton is very flavorful, although it is soft and rotten, it is not the kind of softness that is pressed out of the pressure cooker, and the taste is very good, and the family is very enjoyable to eat. And this casserole has a large capacity, and it is no problem to add more ingredients, if there are many people at home during the New Year, a large pot of stew is enough to eat!

Method 2: Food raw materials.

Ingredients: 400 grams of mutton, 50 grams of white radish, 15 grams of garlic sprouts, 1 small piece of ginger, appropriate amount of large ingredients, appropriate amount of cinnamon.

Ingredients: 30g cooking oil, 3 tsp red oil, 3 tsp soy sauce, 3 tbsp broth, 1 3 tbsp cooking wine, a pinch of pepper, 3 tsp bean paste, 2 tsp refined salt, 1 2 tsp monosodium glutamate.

Step 1: Wash and cut the mutton, wash and peel the white radish and cut into pieces, wash and pat the ginger loosely, and wash the garlic seedlings and cut into sections.

Step 2 Put oil in the pot, heat it, add ginger, spices, cinnamon, bean paste, and mutton to stir-fry until fragrant, pour in cooking wine and broth, and cook over medium heat.

Step 3: Add white radish, salt, monosodium glutamate, pepper, and soy sauce and cook until thoroughly flavored, add garlic sprouts and red oil and cook for a while.

Method 3: Ingredients.

Ingredients: 500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel.

Ingredients: 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Step 1: Wash the radish, peel it and cut it into cubes. Wash the lamb and cut into strips or pieces. Wash the tangerine peel, wash the ginger and pat it, and wash the green onion and cut it into knots.

Step 2: Put the mutton and tangerine peel into the pot and bring to a boil over a fire, beat off the foam, and cook for half an hour.

Step 3: Add radish, ginger, green onion, cooking wine, salt, simmer until the radish is cooked through, add monosodium glutamate, and serve in a bowl.

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Hello 1, 1000g of goat meat 3-6 slices of ginger, 2 dried chili peppers, 6-10 peppercorns, 2 large cloves of fresh orange peel, 4 red dates, 1 medium white radish, appropriate amount of light soy sauce, 2-3 spoons of dark soy sauce, 2-3 spoons of garlic spicy sauce, 2 spoons of sugar, 3-4 pieces of garlic minced and rotten, appropriate amount of rice wine, a little salt. 2. Boil cold water, ginger and rice wine first, and blanch the blood. Take them out one by one with chopsticks and wash them with water.

3Put all the ingredients and seasonings except the garlic paste into the pot, and boil in cold water. Bring to a boil and simmer over low heat for 30 minutes. After 430 minutes, turn off the heat and do not open the lid.

Simmer for 2030 minutes, re-cook if not soft, and simmer again. 5After cooking, reduce the juice over high heat, sprinkle in the garlic paste and remove from the pot.

Summary. 1. Ingredients: 1000g of goat meat, 3-6 slices of ginger, 2 dried chilies, 6-10 Sichuan peppercorns, 2 large cloves of fresh orange peel, 4 red dates, 1 medium white radish, appropriate amount of light soy sauce, 2-3 spoons of dark soy sauce, 2-3 spoons of garlic spicy sauce, 2 spoons of sugar, 3-4 pieces of garlic minced and rotten, appropriate amount of rice wine, and a little salt.

1. Ingredients: 1000g of goat meat, 3-6 slices of ginger, 2 dried chilies, 6-10 Sichuan peppercorns, 2 large cloves of fresh orange peel, 4 red dates, 1 medium white radish, appropriate amount of light soy sauce, 2-3 spoons of dark soy sauce, 2-3 spoons of garlic spicy sauce, 2 spoons of sugar, 3-4 pieces of garlic paste, an appropriate amount of rice wine, and a little salt.

2. Boil cold water, ginger and rice wine first, and blanch the blood. Take them out one by one with chopsticks and wash them with water.

Put all the ingredients and seasonings except the garlic paste into the pot and boil in cold water. Bring to a boil and simmer over low heat for 30 minutes.

When the 30 minutes are up, turn off the heat and don't open the lid. Simmer for 2030 minutes, re-cook if not soft, and simmer again.

After cooking, reduce the juice over high heat and sprinkle the garlic mash out of the pan. The delicious goat meat is ready.

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Carrot roasted goat Chunling leaky meat is delicious.

Ingredients: goat meat, carrots. Seasoning: cooking wine, soy sauce, sugar, salt, ginger slices, dried chili, cloves, cumin, orange peel.

Method: 1. Wash the goat meat and cut it into pieces, put it in a pot of boiling water and blanch it, then take it out and remove the rotten water; Wash the carrots, peel them and cut them into hob pieces.

2. Heat the wok, pour in an appropriate amount of oil, first stir the dried chili, ginger slices, cloves, cumin and orange peel, then put in the goat meat, pour in cooking wine, soy sauce, sugar, salt and stir well.

3. After the goat meat is colored, pour an appropriate amount of water over the mutton, simmer for more than an hour, turn to low heat and simmer for about an hour after the fire boils.

4. After an hour, pour in the carrots and continue to simmer until the soup thickens and the carrots are soft and ready to be removed from the pot.

Goat meat is the meat of the bovine green sheep. Replenish deficiency and help yang. Treatment of internal injuries due to fatigue, weakness of muscles and bones, soreness of the waist and spine, impotence, belt down, infertility.

Since the 80s of last century, Daniel Zhang and other experts have established the flavor additive of "JFZ-concentrated cypress seed feed" composed of cypress seeds, cypress leaves and other multi-flavored Chinese medicines 60 days before the goat is slaughtered, which can transform ordinary goat meat into cypress seed mutton.

Goat meat can not only resist the wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people.

1. Put a few hawthorns or some radishes, mung beans when cooking, and put some green onions, ginger, cumin and other condiments when stir-frying to remove the smell;

2. Be sure to soak the shabu thoroughly when eating shabu-shabu; The climate is hot and dry in summer and autumn, so it is not suitable to eat mutton;

3. There are many membranes in mutton, which should be removed before shredding, otherwise the meat film will be hard after frying, and it will be difficult to swallow.

1. Mutton soup.

Wash the spine of the sheep and cut it into sections with a knife;

Pour water into the pot, put in the lamb backbone, and remove the mutton after boiling;

Pour boiling water into the pot, add the lamb backbone and ginger cubes, boil over high heat, and then change to low heat;

Simmer for 40 minutes until the soup turns white;

Add the mutton, add an appropriate amount of mutton plate oil and simmer for 30 minutes;

Remove the boiled lamb, let it cool and cut into thin slices;

Put chopped green onions in a bowl and add refined salt;

Add the lamb slices, pour the boiling mutton broth into a bowl and sprinkle with chopped coriander; You can add aged vinegar and garlic to your liking, and finally chili oil.

2. Braised mutton in a casserole.

Wash the goat meat and blanch it in boiling water;

Heat the oil in the pan, add the mutton, and stir-fry until the skin turns yellow;

Add dark soy sauce and stir-fry to color, turn off the heat;

Take the casserole and put in the goat meat;

Add green onions, ginger, star anise, cinnamon, red dates, chili peppers;

Add rock sugar, rice wine;

Add water at the same level as lamb;

Bring to a boil over medium heat and simmer for 90 minutes;

Add some salt and reduce the juice over medium heat;

Sprinkle with some green garlic and serve.

1. Who can't eat goat meat?

It can be consumed by the general population.

2. Applicable people of goat meat.

It can be consumed by the general population.

3. The consumption of goat meat is contraindicated.

The climate is hot and dry in summer and autumn, so it is not suitable to eat mutton;

Goat meat is a relatively tough meat, so you need to pay special attention when cooking, and the following is a way to make goat meat tastier: Ingredients required:- Goat meat (cut into small pieces)- Vegetables such as green peppers, red peppers, and onions- Seasonings such as ginger and garlic- Cooking wine, light soy sauce, salt, pepper, etc

1.Marinate the cut goat meat with cooking wine, salt, etc. for about 10 minutes; 2.Add an appropriate amount of oil to the pot, add ginger and garlic to stir-fry when the oil temperature is 6 to 70 percent hot, and then put the marinated goat meat into the pot and stir-fry quickly until it changes color; 3.

Add seasonings such as vegetables and peppercorn powder and continue stir-frying; 4.Finally, drizzle some light soy sauce and stir-fry evenly. Some other vegetables can be added according to personal preference to enrich the taste and nutrition.